I hadn’t made or had Chicken Marsala with Buttered Egg Noodles in years and after making this I have to wonder why? It is such an easy and delicious meal and it comes together really fast. If you buy the thinly cut chicken breasts at the supermarket and the already cut mushrooms, this is super fast to pull together during the week and really good.
You’ll see that I called for Wondra flour. This was a great find of mine years ago. It is a really finely ground flour that really just dusts the chicken and doesn’t clump. It is lighter and airier than regular flour and I like to use it for all kinds of dishes. BUT regular flour is just fine in this recipe. If you get a chance, try the Wondra for all your frying. It is worth checking out. Also note that this recipe calls for Sweet Marsala. There is a difference in taste if you purchase the dry variety. Sweet is the way to go in this recipe.
Also, when it comes to mushrooms, you can use any mushroom you like. The white button mushrooms are fine but cremini or brown mushrooms will add a little more depth of flavor. The choice is yours.
To get started, put your flour mixed with a teaspoon of salt and 1/2 teaspoon of black pepper on a plate. Dredge your thinly cut chicken cutlets in the flour and tap off any excess.
Heat the oil in a skillet and fry up the dredged cutlets until golden on both sides. About 5 minutes per side. Put on a plate and cover with foil to keep them warm. Let’s make the sauce.
Lower the heat under that same skillet and add the mushrooms and saute until browned and most of the moisture has evaporated. Then, season with salt and pepper.
Add the Marsala wine to the pan and boil down for about a minute to let the alcohol burn off. Add the chicken stock and simmer for one minute to reduce the sauce slightly.
Stir in the butter and return the chicken to the skillet. Simmer for about a minute to let the chicken heat through. Season with salt and pepper and top with green onions before serving.
To serve, placed the cooked and buttered egg noodles on a plate. Top with a chicken breast and some of the mushrooms and sauce. Don’t forget the green onions. This is just soooo good.
Looking for other easy chicken recipes? Try some of my go-to favorites.
Chicken Tenders and Peas with Tarragon Cream Sauce
Creamy Summer Corn & Tomato Chicken & Orzo
Chicken Marsala with Buttered Egg Noodles
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Chicken breasts thinly cut or pounded thin
- ¼ Cup Wondra flour for dredging
- 1 Tsp. Kosher salt
- ½ Tsp. Freshly ground black pepper plus more for chicken cutlets
- 2 Tbsp. Olive oil
- 8 Oz. Mushrooms cut in thick slices
- 1/2 Cup Sweet Marsala wine
- 1/2 Cup Chicken stock
- 2 Tbsp. Unsalted butter
- 1/4 Cup Green onion chopped
- 2 Cups of cooked egg noodles tossed with 1 Tablespoon of butter optional
Instructions
- Heat a large skillet over medium high heat and add the olive oil. Salt and pepper the thinly cut chicken breasts. If you weren’t able to purchase them already thinly cut, you can pound them thin between two pieces of plastic wrap with a flat mallet, bottom of a sturdy pot or a rolling pin. Just get them nice and thin.
- Mix the Wondra flour (or regular all purpose flour) with 1 Teaspoon of salt and ½ teaspoon of black pepper. Dredge the lightly seasoned chicken in the seasoned flour and tap off any excess.
- When the oil is nice and hot, put the cutlets into the pan and fry for 5 minutes on each side until golden, flipping once. Remove the chicken to a plate and cover with foil to keep warm while you make the sauce.
- Lower the heat to medium and add the mushrooms and sauté until they are nicely browned and their moisture has evaporated, about 5 minutes and season with salt and pepper. Add the Marsala wine to the pan and boil down for about one minute to cook out the alcohol. Add the chicken stock and simmer for one minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and top with the chopped green onion before serving.
- Place the cooked noodles that have been tossed with butter on a plate. Top with a chicken breast and some of the mushrooms and sauce. Top with a sprinkling of green onion to garnish. Enjoy.
